Slow-Cooker Hot Buttered Rum

Have you ever tried the classic, colonial-age cocktail known as hot buttered rum? The name implies everything, really. It’s a sweet, buttery, deliciously spiced and spiked beverage that’s perfect for cozying up with during the holidays. And this slow-cooker version couldn’t be simpler. Just mix the ingredients together in the slow cooker, cook it on low for a few hours and you’ve got a crowd-sized quantity of hot buttered rum ready to serve.

This version of hot buttered rum combines the flavors of cinnamon, cloves, nutmeg, allspice and vanilla along with light rum, which is my rum of choice because its mild flavor lets the spices shine through. But feel free to play with the ingredients to suit your taste by using gold or spiced rum, adding more cinnamon sticks or less allspice, etc. Just be sure to keep the full stick of butter in there, because that’s what makes this drink oh-so tasty.

Once the ingredients are combined—minus the rum—cover the crock and cook everything on low for about 5 hours. (You’ll find the exact list of ingredients below!)

Once the 5 hours are up, stir in the rum.

Serve in glasses or mugs with whipped cream and a sprinkle of nutmeg and cinnamon on top. Keep the remaining servings in the slow cooker, set to warm, for your guests to enjoy.